Author Topic: How To Brisket 101 by Ritch  (Read 10172 times)

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Offline Gator Ritch

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How To Brisket 101 by Ritch
« on: January 14, 2011, 07:23:25 AM »
Slicing, storing, and reheating  brisket:
Brisket is easy to slice while warm but difficult to slice when cold. After cooking the brisket and letting it rest, slice the brisket across the grain and arrange in a baking dish or disposable foil pan. Cover tightly with aluminum foil and refrigerate. To reheat, spritz the meat with apple juice or low-sodium beef broth and add 1/8" of the same liquid to the bottom of the pan. Cover tightly with foil and heat in a 200-250°F oven or smoker until warmed to your liking. For those that like a little BBQ sauce, just before serving, brush on a thin layer of your favorite barbecue sauce to give the slices a nice sheen.
If you prefer to keep the cooked brisket whole and unsliced, wrap it in foil and refrigerate. Before reheating, open the foil and add some juice or broth as described above, and close the foil tightly.  Heat in the oven or smoker at 200-250°F until warmed to your liking, then slice and serve.
To freeze a whole, cooked brisket, wrap it tightly in foil and place in a 2-gallon Ziploc bag. Defrost the brisket in the refrigerator before reheating in foil as described above.
Meat in sealed Foodsaver bags can also be reheated in boiling water. Bring a large pot of water to a boil, place the sealed bag in the water, turn off the heat, and let sit in the hot water until warmed to your liking.
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« Last Edit: March 06, 2013, 07:10:24 AM by Gator Ritch »
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Re: How To Brisket 101 by Ritch
« Reply #1 on: January 17, 2011, 06:15:04 PM »
Ritch-I appreciate this post.As a newbie,I would welcome more BBQ 101 info from those who are experienced.It is very helpfull to be able to get such info.Thanks

Offline DarylCincy

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Re: How To Brisket 101 by Ritch
« Reply #2 on: January 17, 2011, 07:21:32 PM »
Great tips Ritch!
This past weekend I pulled some Brisket out of the freezer and warmed it up this way in the oven, I think it was better than it was two months ago when I cooked it.
« Last Edit: February 04, 2011, 08:03:26 AM by DarylCincy »
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Offline Late Innings

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Re: How To Brisket 101 by Ritch
« Reply #3 on: November 09, 2012, 05:41:47 PM »
I know this is an old inactive thread but I wanted to comment on something Rich mentioned.
Foodsaver bags!!  I've had a Foodsaver Vacuum sealer for a few years now and that thing is AWESOME!  I currently have one upright freezer and 3 working refrigerators in my home.  If you open any of my freezers you'll see nothing but vacuum sealed bags.
My wife and I have a lake place about 3 hrs away and go boating every weekend making it nearly impossible for me to bbq on weekends during summer, so I'll do about 10 racks of ribs and vaccum seal them, usually in half racks. Whenever we want ribs we just place the bag in a pot of water brought to just under a boil... it can go in the water frozen and in about 20 min they're warmed through perfectly!  and always nice and moist!   (We so look forward to coming off the water after a long day, and having slow cooked ribs with only having to heat up a pot of water!) 
I freeze nearly everything in those bags!  Liquids require being frozen in a mold first, then the next day popped out of the mold and into a foodsaver bag.  I currently have about 40 cups of beef stock, 40 of chicken stock, several cups of pizza sauce, all made from scratch and they'll hold for probably 3 times as long as they would if they weren't vacuum sealed!